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川鶴特別純米 限定生原酒 オオセト特別純米原酒生酒 パーム農家Kawazuru is made from Oceto, a rice suitable for sake brewing produced in Kagawa Prefecture. The aroma seems subdued. It seems to have a refreshing aroma with a hint of sourness. The sweetness and umami are well expressed but very elegant, kind of like a Japanese pear with little sweetness.
This may sound strange, but is this the kind of sake you would want to drink after drinking sake? Nito純米大吟醸 雄町48 記念ラベル純米大吟醸原酒生酒 (カワダ調べ)Nito's hometown
Bizen Omachi Okayama
Nito, which was born in December 2015, celebrated its 10th anniversary this term. To celebrate this memorable 10 years, we are releasing a limited quantity of Nito's 10th Anniversary Commemorative Label! The sake inside is the limited-edition Shiboritate Nama-nihonshu released at this time of year! The label will be replaced by the regular label as soon as it is gone.
This sake was brewed in pursuit of the "two hares" and to achieve the best balance and flavor between the two opposing elements of flavor and aroma, acidity and deliciousness, and heaviness and lightness. It is brewed with an emphasis on the balance of aroma and sweetness. It is recommended as a food sake because of its Omachi-like strength and pleasant aftertaste. It is a delicious sake that you will never get tired of drinking. (カワダ調べ)Senkin Classic
Domaine Sakura Yamadanishiki -3 Yeast Free
Edo katari. Living today as seen from Edo, warming the old and learning the new.
We respect, protect, and evolve the "Nama Moto" sake brewing method of the Edo period, which should be preserved for future generations, while modernizing it in the Sengoku style. A new brand that focuses on "agriculture," "technique," and "philosophy" under the theme of "Edo's return. Kame-no-o, the new classic, has regained its original genes, and returns (kara-kari) to that era, merging with yeast-free. Its very existence is natural, the very value that Kame-no-o has remained until the present day. Zero" refers to the raw sake. パーム農家Blue label of "The Wind Blows". Moderate aroma. There is no mention of an autumn sake. I was once told by a woman at Gonoi Sake Brewery in Aizu that this brewery does not make seasonal sake.
However, this sake has an atmosphere of freshness and maturity, with a good flavor of rice and strength, and seems to go well with autumnal foods. This time, I paired it with grilled salt fish, which went well with it. パーム農家Junmai Ginjo Nama-nama sake from Sawanoi. It has a fruity ginjo aroma with a slight graininess. The strong acidity and sweetness give it the freshness and juiciness that is typical of namaiginjo-namaishu. The astringent taste on the back end is also strong and very tasty. カムイ44Rice: Asahi grown in Okayama Prefecture
Polishing ratio 50%.
The first Jikin. It may be at a premium, but I tasted it and enjoyed it. I would like to buy it someday and drink a lot of it. パーム農家The black label of "Kaze ga Kowaru". Made from Gohyakumangoku rice. It has a clean rice aroma. The sweetness is hidden by a strong astringent taste. But it is skillfully hidden by a strong astringent taste. It also has a richness. The sweetness sometimes comes out when served with a snack. パーム農家Matsumidori's Summer Jun Dai. This is one of my favorite bottles. I was looking for a liquor store that sold Matsumidori after work and bought it.
It has a fruity ginjo aroma that is hard to describe. It is sweet, but the acidity, astringency, and crispness make it a beautiful sake with a clean finish. It is still delicious. I am glad I went out of my way to buy it. It's the best sake I've ever had. ヒロDrinking at home.
It is a cold chrysanthemum after a long time.
100% So no Mai produced in Chiba
The color is clear.
Smell is an explosion of pineapple sweetness💥.
As expected of a Junmai Daiginjo😊.
Taste is pineapple with low acidity🍍.
Moderate sweetness with a hint of additions and subtractions.
You can see the carbonation bubbles🫧 in the glass. Of course, a distinct crackling sensation.
A slight bitterness in the aftertaste. Cold chrysanthemum-like.
A great sake that makes a statement with its aroma and taste 🍶. Tomo-kichiI was curious about Otafuku after reading about it in dancyu.
I bought this one, which is not labeled Otafuku, but a test brew.
The taste is light and thin.
It is too light.
I regret that I should have bought the regular green or blue label. Tomo-kichiTwo Rabbits' new brand of round shi🔴.
I got it for the first time 🎵
Sweet and sour from a strong yogurt-type aroma unique to the sake. Unlike the dry sweet and bitter taste of Nito, it was different from what I imagined.
I would like to try a different brew. Tomo-kichiYamazan, which I enjoyed very much before.
The repeat is Black Label.
It has a melon-like aroma with a slight effervescence, a little sweetness, and a pleasant balance of acidity and umami.
The bitterness can also be felt, so it may be more of a food sake than Junmai Daiginjo Sanke Nishiki.
The sweetness was felt more intense after the second day of opening the bottle.
It is still delicious. フニャコ2024/3 Japanese Strength:-30 としちゃんPopular now abe
Aranami
As introduced as light and dry.
Dry.
Not too sweet.
It's not sweet, but it has a tingling and fizzy taste.
It's champagne.
But it still has the taste of sake.
Very tasty. ジェイ&ノビィGood morning, Toshichan 😃.
We also raised abe-san yesterday and it's really good 🤗 and I just happened to notice that you are over 400 ‼️400 in ㊗️㊗️㊗️㊗️ congratulations 🎉! としちゃんJay & Nobby.
Thank you very much.
I'm glad to hear that.
I haven't seen your posts lately.
Sorry!
Sake seems to be evolving rapidly!
Let's continue to enjoy the sake life! Tomo-kichiBeautiful lactic acidity of the raw yeast as soon as you drink it.
Slightly Pocari Sweat feeling 😁.
It is 13% alcohol, so there is no nastiness, and it has a refreshing sweetness.
It is delicious and has a great cost performance ❗ Tomo-kichiIt's back!
We were lucky that they had just arrived.
They say it is very popular.
It is delicious with a good balance of sweet and sour.
I think this will be a fad.
We will keep an eye on it. ポラリスSourness is shrieking and slightly fruity. RecommendedContentsSectionView.title
